Almost classic Swiss fondue
A twist on the classic Swiss fondue appetizer.
YIELDS
2
TO
4
Ingredients
- 1/2 cup dry white wine
- 1 tablespoon grainy mustard
- 1 clove garlic, minced
- 250 g Emmental cheese, grated
- 250 g Gruyère cheese, grated
- Salt and black pepper, to taste
- 1 tablespoon cornstarch
- 1/4 cup cognac
- Nutmeg (optional), to taste
- Dippers: apple, pear, bread, broccoli, cauliflower, zucchini, potatoes, pretzels, etc.
Directions
- In a large Dutch oven over low heat warm the wine, with the garlic and the mustard.
- In handfuls, add the cheese, stirring in zig-zag motions to combine. (Zig-zag prevents the cheese from forming into a ball) Keep your patience, it will come together, do not raise the heat to make it go faster.
- Season lightly with salt and black pepper.
- Once it has started to loosely form and most of the wine has been absorbed, mix the cognac into the cornstarch to form a slurry and pour it into the cheese.
- Continue to stir in zig-zag motions to incorporate and thicken, about five minutes or so.
- When ready, add in the nutmeg, if using, stir quickly to combine, and pour into a warmed fondue pot set over a low flame.
- Serve with dippers of your choice. Enjoy!
